Food waste is a big issue for both the planet and our wallets. But there are many things we toss that we can eat, making it a fun culinary challenge! Join this course to create a meal using what we might consider to be “scraps” or otherwise boring leftovers, but can actually create a robust and complete dining experience. Let’s get excited about reducing waste and get creative in the kitchen! We’ll be making broth from vegetable and meat scraps, carrot-top and herb stem chimichurri, leftover Korean-style vegetable pancakes, and meatballs using vegetable stems and stale bread. We will also discuss strategies and resources for reducing food waste in our homes and using everything we buy.